Earl grey pudding

By Vanessa Gianfrancesco
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A dessert that will make tea time a bit more sweet.




  • 2 1/2 cups (590 milliliters) whole milk, divided
  • 5 Earl Grey tea bags
  • 1/3 cup (80 milliliters) sugar
  • 3 tablespoons (45 milliliters) cornstarch
  • 1 teaspoon (5 milliliters) vanilla extract

Caramelized figs:

  • 2 fresh figs
  • 2 tablespoons (30 milliliters) sugar
  • 2 teaspoons (10 milliliters) butter

Special equipment:

  • 4 small mason jars


For the pudding, pour two cups (470 milliliters) milk into multi-cooker and set to Sauté on high. Add tea bags to milk and bring to a simmer. Turn off multi-cooker and let bags steep for seven minutes. Remove tea bags with a slotted spoon. Add sugar to milk and stir until dissolved.

In a small bowl, whisk together remaining milk, cornstarch, and vanilla extract until smooth. Set multi-cooker to Sauté on high. Slowly pour cornstarch mixture into steeped milk, whisking constantly. Continue whisking for three to four minutes, until mixture is boiling and has thickened. Remove insert from multi-cooker.

Carefully pour pudding into mason jars. Let cool in jars on counter, then screw on lids and refrigerate until set, about two hours.

For the caramelized figs, cut figs in half, then slice each half into three pieces. Add to a bowl and toss in sugar. Heat butter in a small frying pan over medium-high, then add figs to pan in an even layer. Fry until lightly browned on one side, about one to two minutes, then flip and fry until the other side is lightly browned. Remove from pan and set aside until pudding is set. Once pudding has set, top each jar with caramelized figs.  


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